ugar into wax, and that this is in fact a secretion."

The wax-palm of Humboldt has its trunk covered by a coating of wax, which
exudes from the spaces between the insertion of the leaves. It is,
according to Vaquelin, a concrete, inflammable substance, consisting of
1/3 wax, and 2/3 resin.

_Why are some oils called vegetable butters?_

Because they become solid at the ordinary temperatures. Such are cocoa-nut
oil, palm oil, and nutmeg oil.

_Why are some volatile oils obtained by expression?_

Because they are contained in distinct vesicles in the rind of fruits, as
in the lemon, orange, and bergamot.

_Why is the oil of poppy-seed perfectly wholesome?_

Because it is in no degree narcotic; nor has it any of the properties of
the poppy itself. This oil is consumed on the Continent in considerable
quantity, and employed extensively in adulterating olive oil. Its use was
at one time prohibited in France, by decrees issued in compliance with
popular clamour; but it is now openly sold, the government and people
having grown wiser.

_Why is the juice of the poppy called opium?_

Because of its derivation from the Persian _afioun_, and the Arabian
_aphium_. The botanical name of the poppy, _papaver_, is said to be
derived from its being commonly mixed with the pap, papa, given to
children in order to ease pain, and procure sleep.

_Why does opium produce sleep?_

Because it contains an alkaline substance called Morphia. The same drug
contains a peculiar acid called the Meconic; and a vegetable alkali named
Narcotine, to which unpleasant stimulating properties are attributed by
Majendie.

_Why is sugar so generally found in plants?_

Because it is not only the seasoning of most eatable fruits, but abounds
in various roots, as the carrot, beet, parsnip, and in many plants of the
grass, or cane kind, besides the famous sugar cane.

Sir James Smith observes that "there is great reason to suppose sugar not
so properly an original secretion, as the result of a chemical change in
secretions already formed, either of an acid or mucilaginous nature, or
possibly a mixture of both. In ripening fruits, this change is most
striking, and takes place very speedily, seeming to be greatly promoted by
heat and light. By the action of frost, as Dr. Darwin observes, a
different change is wrought in the mucilage of the vegetable body, and it
becomes starch."

M. Berard considers gum and lignin as the principles in unripe fruit